How many of you adore eating fish but are longing for ways that are quick and easy and would love to add a new zing to just a regular old piece of grilled fish with EVOO, salt and pepper? And how many of you have a refrigerator full of various condiments that take up too much room? I know. So this simple recipe of Grilled Flounder with Sweet Tomato and Chili Chutney, Rosemary and Sage delivers on taste and ease all in one!

You don’t necessarily have to go out and buy The English Provender Co. Sweet Tomato and Chili Chutney. Although this is very tasty with a savory sweet hot vibe, I say you should try to use up something you already have that has the same vibe. Wouldn’t that be even better? 

Of course you could also dress up a piece of fish with my versatile Green Sauce, but that takes more work than I was willing to do last night. ( I can be so lazy…)

Think of flavors you LOVE…

Since it is only me eating now, I am trying all kinds of flavor combinations and I have been fascinated by mixing up sweet summer fruits with meats and fish. I mean, why not? I want to eat something new, surprising and different. After all, being totally alone in this Covid time, cooking and eating (and drinking wine) are the highlights of my day, so I love experimenting.

And I have made a commitment to myself to clean out the fridge of all of these jars! You see, my kids stayed in my apartment in the city for nearly seven weeks and cleaned out that fridge of outdated things and used the others, so now I want to do that here, upstate.

I have tons of jam that I never use on toast. I want to attack those – maybe on grilled pork chops soon…

Get creative!

I hope this post will spur some creativity on your part. Go ahead and try an unusual combination. Have fun! Experiment and enjoy. But remember to always make it with LOVE.

GRILLED FLOUNDER WITH SWEET TOMATO AND CHILI CHUTNEY, ROSEMARY AND SAGE – serves 2

1 lb. fillet of flounder
Extra virgin olive oil
½ TBS. The English Provender Co. Sweet Tomato and Chili Chutney
2 sprigs of fresh rosemary, chopped
1 sprig of fresh sage
Salt 
Pepper

Preheat your grill or oven to 425 F degrees. Use a grilling vegetable pan for the grill.

Thoroughly wash and pat dry the fish. Coat both sides with a thin film of olive oil. Salt and pepper on one side only. Then spread on the Sweet Tomato and Chili Chutney. Top with chopped rosemary and lay the sage sprig on top.

Spray the grill pan with high heat grilling spray or if using the oven, line a rimmed baking sheet with parchment paper.

Grill or roast for about 5 minutes.

Use 2 spatulas to remove the fish to a platter. Cut in half and serve.

Enjoy!